Peel 2-3 russet potatoes and 2-3 large sweet potatoes. Round the potatoes by trimming off the rough edges to form an evenly sized cylinder. Trim the tip of each cylindric potato and cut in half.

In a large oven-safe pan on high heat, add in 4-5 tbsp of butter and the potato halves. Add salt and pepper to taste, 2-3 sprigs of rosemary, 4-5 sprigs of thyme, and 2 garlic cloves.

Cook the fondant potatoes on each side for 5 minutes, or until they are a light golden brown before flipping and repeating. Once golden on each side add 1 1/2 cups chicken stock. Transfer the pan to a 400°F oven. Cook for 20-25 minutes, or until they are fork tender. NOTE remove sweet potatoes from from the oven about 5 minutes earlier than the russet to avoid over cooking.

After all of the potatoes are cooked, transfer them to a serving dish—saving all the stock they cooked in and transferring it to a small pan. Reduce stock on low heat.

Heat a pan to high, add 4-5 tbsp of butter and transfer the potatoes back into the pan. Constantly baste the top of the potatoes with melted butter. Once the potatoes are a golden brown, flip them to crisp up the other side. As they crisp up add more fresh rosemary and then remove from the heat.

Plate the fondant potatoes being sure to top with the freshly added rosemary. Pour over the reduced stock and all that’s left to do is ENJOY!